1. Mix together the sesame oil, lemon juice, garlic, ginger and honey in a shallow non-metallic dish. Add the turkey and mix well. Cover and leave to marinate for 3-4 hours.

2. Blanch the mange-touts in boiling salted water for about 1 minute. Drain and refresh under cold running water.

3. Drain the marinade from the turkey strips and reserve the marinade. Heat the groundnut oil in a wok or large frying pan, add the cashew nuts and stir-fry for about 1-2 minutes until golden brown.

4. Remove the cashew nuts from the wok or frying pan using a slotted spoon and set aside.

5. Add the turkey and stir 3-4 minutes, until golden brown. Add the spring onions, mange-touts, water chestnuts and the reserves marinade.

6. Cook for a few minutes, until the turkey is tender and the sauce is bubbling and hot. Stir in the cashew nuts and serve with saffron rice.

Notes: This dish could be served on a bed of medium-width egg noodles for a quick meal.